Buffalo Chicken Stuffed Mini Peppers
This healthy, high protein appetizer is spicy, rich, and satisfying!
Servings: 30 pepper boats
Calories: 55kcal
Cost: $10
Equipment
- Sharp Knife
- Whisk
- large sheet pan
Ingredients
- 8 ounce cream cheese reduced fat or regular
- 16 ounce chicken cooked & shredded--I like rotisserie chicken.
- 1/2 cup buffalo sauce
- 16 ounce mini peppers
- 1/2 cup shredded cheddar
Optional, for Serving
- 1 serving Homemade Protein Ranch Dressing Recipe Here
Instructions
- Soften the cream cheese to room temperature, either by removing from the fridge an hour beforehand, or carefully soften it the microwave in 5 to 10-second increments.
- Add the cream cheese and buffalo sauce to a mixing bowl. Whisk together until mostly smooth--a few lumps are okay.16 ounce chicken
- Add the shredded chicken to the bowl of buffalo sauce & cream cheese and stir to combine.
- Preheat the oven to 375°F. Slice your mini peppers in half length-wise. Do not de-stem. Arrange the pepper halves cut-side up on a parchment-lined sheet pan. Use a spoon to remove seeds if needed.16 ounce mini peppers
- Scoop a spoonful of the buffalo chicken mixture into each pepper half until they are all filled. Place them back on the sheet pan.
- Sprinkle a little bit of shredded cheddar on top of each pepper.1/2 cup shredded cheddar
- Bake at 375° for 10-12 minutes until the cheddar is melted. Remove from the oven and serve warm.
- Serve with creamy protein ranch if desired.
Nutrition
Calories: 55kcal | Carbohydrates: 2g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 20mg | Sodium: 215mg | Potassium: 52mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 534IU | Vitamin C: 19mg | Calcium: 26mg | Iron: 0.1mg
